I love grilling season. Which, where I live, essentially lasts from mid-February to mid-November.
During the summer, the Foodie Groom’s “vegetable” of choice is grilled corn. It could be worse, I guess – although lately he and the toddler have really been digging the grilled green & purple beans from the garden.
His grilled corn on the cob usually comes slathered with a compound butter flavored with basil and parmesan or Mexican-style, slathered with a chipotle butter and topped with a pinch of crumbled queso fresco.
So when I saw a recipe for grilled broccoli with chipotle-lime butter in the latest Food & Wine, I was completely smitten – and pretty optimistic that I could get by with swapping out the corn for broccoli without too much protesting.
And I was right.
The broccoli was lightly charred and smokey. The chipotle-lime butter added volumes of flavor and just a little heat. My husband declared it the best broccoli he’s ever had, which, honestly, probably isn’t saying much. But I think it was one of the better preparations of broccoli that I’ve ever had. And I love broccoli!
Trying not to negate all the good, I only used half the butter that the original recipe called for and squeezed extra lime juice over top before serving. And just like that, everyone in this house enjoys broccoli.
Grilled Broccoli with Chipotle-Lime Butter
Grilled broccoli topped with a flavorful chipotle-lime butter and queso fresco.
- 6 Tbsp butter, softened
- 1 lime, zested and juiced + additional wedges for serving (optional)
- 1 canned chipotle, minced, + small spoonful of adobo sauce
- 1 tsp honey
- 1 garlic clove, minced
- 3 heads of broccoli, cut into florets
- Olive oil, for spraying or drizzling
- 1 cup queso fresco, crumbled
- Heat grill to medium-high.
- Stir together all ingredients for the chipotle-lime butter and add a pinch of salt and pepper. (Or give it a whirl for ~10 seconds in your small chopper/food processor).
- Spread broccoli on a large baking pan and drizzle/spray with olive oil.
- Season with salt and pepper and then transfer to the heated grill.
- Grill ~10 minutes, flipping or stirring halfway through - the pieces should have nice grill marks but not be too charred.
- Transfer to a serving bowl and top with spoonfuls of chipotle-lime butter (I only used half the butter and refrigerated the rest).
- Serve warm, topped with crumbled cheese.
Yields: 6 servings
Estimated time: 30 minutes